A tri-tip can be cooked in the oven using a roasting pan if placed fat side up. The oven should be set to 425 degrees Fahrenheit, and the roast should be allowed to cook for about 10 minutes per pound.
Tri-tip roast may be labeled differently depending on where it is purchased. It may be referred to as sirloin roast, triangle roast or Santa Maria steak.
The roast can be prepared in advance by removing the silver skin; the roast has a thick layer of fat that should be left intact to help baste the meat and intensify flavor, according to the New York Times website. Apply seasoning to the roast as desired and massage lightly to help tenderize the meat and loosen any connective tissue. The seasoned roast should be covered and refrigerated for at least one hour, or as long as overnight, and placed at room temperature an hour before cooking. This allows the roast to cook through more evenly once placed in the oven.
According to SallyBernstein.com, the meat should be cooked to an internal temperature of 130 degrees Fahrenheit for a rare roast and 140 degrees Fahrenheit for a medium-rare roast. An instant-read thermometer is recommended to test the internal temperature of the meat. Allow the cooked roast to rest for 15 minutes before slicing.